The Polish food

[Phatguy]

ORIGINAL: doomtrader

I did forgot about bread.

Traditional one made in here is something unbeliveable. You westerners are far behind us. Of course since the communism ends and the era of megastores arrives it is harder to buy good bread and the price goes up. But belive me it's really worth it. You can eat warm fresh bread alone.
Gosh, this is the thing I was missed abroad most.

buy:



or make:

You sir, are getting deeper and deeper into my doghouse.......I am not allowed to eat such wonderful bread anymore..All you have done is get me frazzled.Now I want a cigarette to calm my nerves..Aww..Dammmmm,,cant have those either...

You will have to send me, free of charge, your next three games for my mental anguish[:D][:D][:D][:D][:D][:D][:D][:D]

[cdbeck]

I ate an entire baguette for lunch today. An entire baguette. With Mousse de Canard (Duck Mousse), Viande des Grisons, and some Saucisson sec (dried sausage). Of course I had to have Dijon mustard (actually from Dijon, of course) and a series of small cheese pieces (made mini for a lunch or aperitif platter). Good and simple!

My main triumph was when I cooked Walnut-encrusted Magret de Canard (Duck Breast). It was a recipe from Vie Pratique Gourmand by Cyril Lignac (a very popular chef in France). Let me describe it for you - a nice juicy medium rare duck cut of duck enveloped in a crusty mix of butter and walnuts that is both crispy and melts in your mouth. Served with a nice Bordeux, and you have heaven on a plate. Oh, but this is about Polish food... sorry.

 And lest you macho wargamers out there make assumptions or assertions regarding my cooking and reading a cooking magazine - let it be known that most of the world's best chefs are cooks - and that real men cook! Just ask anyone who has been in the Navy!

I have also taken a liking to a new type of Belgian beer out there - Leffe Ruby. It is made with "red fruits" - currants, cranberries, strawberries, and raspberries. It has a crisp and light taste, obviously a little like juice. Its no Sam Adams Summer Ale or Octoberfest, but it will do (Francophone beer is always a bit weak).

SoM

[hgilmer3]

ORIGINAL: doomtrader

ORIGINAL: hgilmer3

I don't know how to spell it, but my aunt makes Gwampki (?) which is meat wrapped in cabbage leaves and baked.  That stuff is great!!!

http://en.wikipedia.org/wiki/Cabbage_roll


EDIT:
And here we go with something which might be hard for some of you. Blood sausage called Kaszanka http://en.wikipedia.org/wiki/Kaszanka

Gołąbki (little pigeons) - Poland - That's what my aunt is saying, but I'm sure the word has been "americanized" over the years. Thanks for the link!

[Q.M]

ORIGINAL: Doggie

[:D] Classic Doggie.

[Misty99]

I like Italian food best. An after the meal an espresso.  I dont eat red meat (pork, beef) for sanitary reasons. I prefer poultry and of course fish.
German or French wine and in the summer German beer.

[Hard Sarge]

No Duckblood soup ?

my Fatherinlaw used to make it every year (I didn't care for the Prunes, but the rest of it was good

[sterckxe]

ORIGINAL: Son_of_Montfort
let it be known that most of the world's best chefs are cooks

And most of the world's taxi drivers drive cars too !

ORIGINAL: Son_of_Montfort
and that real men cook! Just ask anyone who has been in the Navy!

Well, obviously, there are even a couple of forum members who survived my cooking, so it couldn't have been all bad.

ORIGINAL: Son_of_Montfort
I have also taken a liking to a new type of Belgian beer out there - Leffe Ruby. It is made with "red fruits" - currants, cranberries, strawberries, and raspberries. It has a crisp and light taste, obviously a little like juice.

It's taste of course but I find it absolutely disgusting - that's not beer, that's lemonade. This trend of fruiting and sugaring beer goes 100% against everything a beer should be.

ORIGINAL: Son_of_Montfort
(Francophone beer is always a bit weak).

Try 3 Monts - French beer, not easy to get, but one of my absolute favourites.

http://www.top-biere.com/boire-une.php?biere=3%20monts

Greetz,

Eddy Sterckx

[doomtrader]

ORIGINAL: Hard Sarge

No Duckblood soup ?

my Fatherinlaw used to make it every year (I didn't care for the Prunes, but the rest of it was good

It's called Czernina
http://en.wikipedia.org/wiki/Czernina

It's really good, and can be eaten salt or sweet.

[Erik Rutins]

I had to go get something to eat after reading this thread. And it's nowhere near as good as what's described here!

[KG Erwin]

Yessir. Tonight we had kielbasa and pierogies stuffed with cheddar cheese and potatoes. An ex-girlfriend was Polish, and we used to make hand-made pierogies. Look, the basic foodstuffs are VERY down-to-earth, so I acquired a taste for the sausages & sauerkraut and fresh veggies which are staples of Polish-American cuisine. No fancy sauces or any of that nonsense. Wash it all down with a few cold beers and you are a happy man. [:)]

[Grell]

ORIGINAL: doomtrader




Pierogi http://en.wikipedia.org/wiki/Pierogi



Who want's some?

I do! I love Pierogis.[:)]

Regards,

Grell

[Hard Sarge]

ORIGINAL: doomtrader

ORIGINAL: Hard Sarge

No Duckblood soup ?

my Fatherinlaw used to make it every year (I didn't care for the Prunes, but the rest of it was good

It's called Czernina
http://en.wikipedia.org/wiki/Czernina

It's really good, and can be eaten salt or sweet.

Roger, I know what it is called , but if you have ever seen me spell, you didn't want to even try to spell that

[RUPD3658]

ORIGINAL: sterckxe

ORIGINAL: doomtrader
and the most famous:
Kielbasa http://en.wikipedia.org/wiki/Kielbasa

This week I actually bought Kielbasa for the first time in my life because you and Erik Rutins mentioned it in some other thread which got waaaaaaaaaaay OT [;)]

If I survive it I'll let you know [8D]

Greetz,

Eddy Sterckx

cut it into 2 inch lengths then filet open and cover in BBQ sauce and grill. Yum........

[Marauders]

So much good food ... too bad I get gout and can only eat small amounts of it.
 
 

[morvwilson]

I regret that I only have one stomach to sacrifice for good food!

[doomtrader]

Two days ago (on monday) I made grind chop (something between meatball and meat patty).
Unfortuantely there is no english desc so here is a linky to polish wikipedia:
http://pl.wikipedia.org/wiki/Kotlet_mielony
If anybody interested I can write recipe.

[hgilmer3]

ORIGINAL: doomtrader

Two days ago (on monday) I made grind chop (something between meatball and meat patty).
Unfortuantely there is no english desc so here is a linky to polish wikipedia:
http://pl.wikipedia.org/wiki/Kotlet_mielony
If anybody interested I can write recipe.

Please do.

[Erik Rutins]

My parents love to make those too, there's a good bit of cross-over between Polish and Latvian cooking (not surprising given proximity and that part of Latvia was part of Poland-Lithuania for a while). This thread continues to make me hungry.

Regards,

- Erik

[doomtrader]

Proportion should be enough for a 2+2 family (also depends on meat quality, the fatter it is, the more you will loose).

Ingridients:
One pound of ground meat (minced meat) of the kind you like (personally I prefer a mix of pork and beef).
One medium onion
One egg
One bun
Garlic (one clove at least)
Salt
Pepper
Spices (I use mostly Marjoram, but if you prefer you can add others)
Breadcrumbs
Oil

1. Put meat to the bowl
2. Chop onion and garlic into very small pieces and add to the bowl
3. Add egg (yellow and white)
4. Put a bun into small bowl and pour with water. The bun must be completly watered
5. Start mixing ingriedents (with your hand).
6. Squeze the bun and add into bowl
7. Add spices, salt and pepper to your taste.
8. Mix everything, if it's too wet you can add some breadcrumbs (be carefull because if you add too much it will be to dry).
9. If you can't discern bun from meat, and you can make a scoop that's not felt apart it should be all right.
10. Now spill some breadcumbs onto the plate.
11. Take small piece (1/8 to 1/6) of the meat and form oblate ball in your hands. ( http://gotowanie.onet.pl/_i/artykuly/2006/mielone.jpg )
12. Now cover it with breadcrumbs.
13. Fry on hot oil (on a pan, not deep oil) but be carefull not too burn them too much. Should take about 15-20 minutes.
14 Serve with baked potatos and shredded beetroot ( http://bp1.blogger.com/_FJWIJIMzWJQ/R92 ... raczki.jpg ) ( http://th.interia.pl/11,oikuchnia,934c4 ... 9a_440.jpg )

15. Enjoy

[06 Maestro]

That sounds like a Sicilian meatball to me. Now I’m getting hungry.

This Polish food does sound good-I like cabbage and meat-beats are not a normal thing in my home, but I could try it again.